Jerk Spiced Tuna Steak, Coconut Curry Rice, Sea Island Red Peas, Mango-Papaya Salsa, Citrus-Garlic Aioli. Second slide is Raspberry-Jalapeño Cheesecake, Salted Chocolate Rum Sauce, Candied Jalapeños, Whip and Mint
by crabclawmcgraw
Jerk Spiced Tuna Steak, Coconut Curry Rice, Sea Island Red Peas, Mango-Papaya Salsa, Citrus-Garlic Aioli. Second slide is Raspberry-Jalapeño Cheesecake, Salted Chocolate Rum Sauce, Candied Jalapeños, Whip and Mint
by crabclawmcgraw
6 Comments
These both sound and look amazing!
nice plates and interesting flavors!
How much heat comes through from the Jalapeño in the cheesecake?
Those both sound so good! Such interesting flavor combinations
Its gorgeous…I just always think those little swirls and smears of beautiful sauces are a shame to be mostly just decoration that you have to scrape off the plate to eat
They both look great. Just maybe work on your swirl for the first dish because it looks a little choppy. It can help sometimes to rotate the plate when you do it or if you have a cake stand or anything that spins that would be perfect. Also maybe be a little more careful with the micro greens because I personally wouldn’t want them on top of the swirl. For the cheesecake I would say maybe consider putting the sauce on the plate first and the cheesecake on top, or the sauce on one side of the plate opposite to the cheesecake. This all looks amazing, but I think this might help you a little to take them to that next level.
Your flavors sound really interesting, especially that dessert. I am curious if a Jerk rub would be too intense for Tuna; how’d it turn out?